Description
A creamy and refreshing grape salad featuring seedless grapes coated in a smooth cream cheese and sour cream dressing, topped with toasted pecans and a sprinkle of brown sugar for added sweetness and crunch. Perfect as a make-ahead side dish or dessert, this grape salad is a delightful blend of textures and flavors.
Ingredients
Scale
Fruit
- 4 cups seedless grapes (red, green, or a mix)
Dressing
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Topping
- 1/4 cup brown sugar (for topping)
- 1/2 cup chopped pecans (toasted)
- Optional: additional pecans and brown sugar for garnish
Instructions
- Prepare the Grapes: Wash the grapes thoroughly, remove all stems, and cut them in half or leave whole according to your preference. Set aside in a large bowl.
- Make the Dressing: In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy. Add the granulated sugar and vanilla extract, and continue to mix until everything is well combined.
- Combine the Grapes and Dressing: Gently fold the prepared grapes into the cream cheese mixture, ensuring all grapes are evenly coated with the creamy dressing without crushing them.
- Toast the Pecans: Heat a small skillet over medium heat and toast the chopped pecans for 3 to 4 minutes, stirring occasionally. Toast until they become lightly golden and fragrant. Remove from heat and let cool.
- Assemble the Salad: Transfer the grape and dressing mixture to a serving dish. Sprinkle the toasted pecans evenly over the top, followed by an even layer of brown sugar over both the grapes and pecans.
- Chill: Refrigerate the assembled grape salad for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Before serving, garnish with additional pecans and brown sugar if desired. Serve chilled for best flavor and texture.
Notes
- Use seedless grapes for ease of eating and a cleaner dish.
- To soften cream cheese quickly, leave it out at room temperature for about 30 minutes or microwave in short bursts at low power.
- Toast pecans carefully to avoid burning; they should be fragrant and golden.
- This salad keeps well in the refrigerator for up to 2 days but is best served fresh.
- You can use either red or green grapes, or a mixture for color contrast.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
